FRENCH OMELETTE WITH FINES HERBES RECIPE
A classic French omelette has a smooth, silky exterior with little to no browning that cradles a tender, moist, soft-scrambled interior. The technique for making one is something every cook should learn-as long as you know these key steps, it's easy. This version is flavored with minced fresh herbs, like parsley, chives, and tarragon.
Provided by Daniel Gritzer
Categories Entree Brunch Breakfast Lunch Breakfast and Brunch
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- In a medium bowl, beat eggs with a disposable plastic or reusable wooden fork just until last traces of white are mixed in; mix in herbs and season with salt and pepper.
- In a perfectly unscratched 8-inch nonstick skillet, melt butter, swirling over moderate heat, until fully melted and foamy but not browned. Add eggs and stir rapidly with fork, tines up, while shaking pan to agitate eggs; make sure to move fork all around pan to break up curds and scrape them from bottom of skillet as they form. Stop stirring as soon as eggs are very softly scrambled and creamy (but still loose enough to come together into a single mass), 1 to 2 minutes.
- Using fork, gently spread egg in an even layer around skillet and scrape down any wispy bits around the edges. The top surface should be loose and creamy, but if it looks too liquid and raw, cook undisturbed for another few seconds. (If it still flows, you can swirl skillet to send loose egg to the edges, where it will set more quickly.)
- Remove from heat, tilt skillet up by its handle, and, using fork, gently roll omelette down over itself until it is nearly folded in half. Using fork, push omelette to edge of skillet so that lower edge of egg begins to just barely overhang; use fork to fold overhanging edge of egg up, closing the omelette.
- Hold skillet right over plate and turn omelette out onto it. It should be almond- or cigar-shaped, with the seam on bottom; if it's not, lay a clean kitchen towel over it and use your hands to adjust its shape and position, then remove towel. Serve. (To make another omelette, wipe any eggy bits out of skillet and repeat.)
Nutrition Facts : Calories 327 kcal, Carbohydrate 2 g, Cholesterol 590 mg, Fiber 0 g, Protein 19 g, SaturatedFat 12 g, Sodium 531 mg, Sugar 1 g, Fat 27 g, ServingSize Serves 1, UnsaturatedFat 0 g
OMELETTES AUX FINES HERBES
This recipe supposedly comes from Le Cordon Bleu Paris. The eggs should be light and this might take a little practice. Enjoy!!
Provided by Broke Guy
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pick the leaves off of the sprigs and chop the ends off of the chives. Blanch in boiling water and then into ice-cold water. Using a kitchen dish towel, squeeze out the excess water. Chop the spices finely and then divide into 4 piles. Set aside.
- Using 1 oz of melted butter and 4 warm plates, portion the butter onto each plate and then season lightly with salt and black pepper. Set aside in a warm place.
- In a mixing bowl, break 3 eggs and whisk well. Season with salt and black pepper. Mix in one of the piles of herbs.
- Heat an omelette pan with 1 oz of butter over medium heat. When hot enough, pour the egg mixture into the pan and stirring gently with a fork, lift the sides of the omelette to allow the uncooked egg to flow underneath. The omelette, when ready, should be just firm and not very brown.
- Once the eggs are ready, give the pan a quick shake and then turn it vertical over the plate. Use the fork to guide the omelette onto the plate and to quickly fold it over in the classic fold (onto itself). Use a clean dish towel to press the omelette gently to the plate.
- For the remaining three omelettes, return to step 3 and repeat. Serve each omelette immediately upon completion.
Nutrition Facts : Calories 469, Fat 43, SaturatedFat 22.9, Cholesterol 634.2, Sodium 466.6, Carbohydrate 1.2, Sugar 0.6, Protein 19.2
OMELET WITH FINES HERBES
Provided by Alex Guarnaschelli
Time 20m
Yield 1 omelet
Number Of Ingredients 10
Steps:
- In a bowl, whisk together the eggs, water, salt, a couple of dashes of hot sauce and a couple of dashes of Worcestershire sauce. Whisk only enough to integrate the eggs. You dont want to whip too much air into them or make them frothy. Put the skillet over medium heat and add the butter. Swirl the butter around as it melts so it coats the whole surface of the pan. When the butter is melted (but not browned), lower the heat and pour in the egg mixture. Use a fork to stir the eggs slightly, as if you were scrambling them. Then, allow the eggs to cook, undisturbed for about 15 to 30 seconds. Sprinkle the herbs over the eggs.
- Lift the handle of the pan up tilting the pan away from you and towards the heat. This tilting should cause the omelet to slide down in the pan a little. Fold the edge closest to you towards the center. Fold the other edge towards the center and tilt the pan over the center of a plate so it lands, seam side down. Serve immediately with buttered toast slices.
FINES HERBES OMELET
A proper French omelet is all about (you guessed it) technique. Luckily, Jacques Pépin is the master. Note that Mr. Pépin cracks eggs on his cutting board, not against the rim of the mixing bowl. (This prevents any bacteria on the surface of the shells from getting into the bowl.) In the pan, Mr. Pépin maintains a kind of Tilt-a-Whirl shaking and spinning and scraping of the pan, keeping the eggs constantly in motion.
Provided by Jacques Pepin
Categories brunch, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Using a fork, beat the eggs, salt and pepper in a bowl until thoroughly mixed. Stir in the herbs.
- Heat half the oil and butter in a 10-inch nonstick skillet over high heat. When the oil and butter are hot, add half the egg mixture. Stir continuously with a fork, shaking the pan, for about 2 minutes to create the smallest-possible curds. When most of the egg is solid, cook it without stirring for 10 seconds to create a thin skin on the underside.
- Roll the omelet by folding over one side and then the opposite site, and invert it onto a plate. Repeat with the remaining ingredients to make a second omelet. Cut each omelet in half.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 12 grams, Carbohydrate 2 grams, Fat 21 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 8 grams, Sodium 328 milligrams, Sugar 1 gram, TransFat 0 grams
FINES HERBS OMELETTE
Provided by Ina Garten
Yield 1 serving
Number Of Ingredients 11
Steps:
- To make the Fines Herbs, combine the parsley, chervil, chives and tarragon in a small bowl and set aside.
- Break the eggs into a small bowl, and then add the milk, 2 tablespoons Fines Herbs, salt and pepper and whisk with a fork.
- Preheat an 8-inch nonstick saute pan over medium hot heat and swirl the olive oil into the pan. Pour in the egg mixture and swirl it in the pan. For a few seconds, gently stir the egg mixture with a heat resistant rubber spatula (as if you were going to make scrambled eggs) and then swirl the eggs in the pan to make a nice round appearance. Reduce the heat to avoid any color or scorching. Continue cooking for about 1 minute. The eggs will be set on the bottom, but slightly liquid on top.
- Flip the omelet, and remove it from the heat. Crumble the goat cheese over the center of the omelet and top it off with the roasted peppers. Tri-fold the omelet and plate immediately.
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